Pork Eggplant Soba
Pork Belly with Eggplant Soba
Looking for a cozy and satisfying Japanese noodle dish that’s easy to make at home? This Pork Belly with Eggplant Soba combines tender slices of pork belly, smoky pan-grilled eggplant, and earthy soba noodles, all served in a savory soy-dashi broth. It’s a hearty yet balanced bowl that’s perfect for weeknight dinners or when you’re craving a comforting taste of Japan.
Soba noodles are made from buckwheat flour, giving them a nutty flavor and a lighter texture than wheat-based noodles. Pairing them with pork belly creates a delicious contrast—rich and savory pork with refreshing noodles and vegetables. The grilled eggplant adds smokiness, while grated ginger and green onions brighten the whole dish.
Why You’ll Love This Pork Belly with Eggplant Soba
This dish is a wonderful example of Japanese home cooking—simple ingredients, quick cooking, and layers of umami. The combination of smoky eggplant, rich pork belly, and flavorful broth makes this soba noodle soup deeply satisfying. It’s the perfect comfort food for any season.
RECIPE
Servings: 2
Time: 30 min
Ingredients:
2 servings soba noodles
2 eggplants
8 oz pork belly
1 tbsp sake
1 tbsp sesame oil
Salt (to taste)
Grated ginger (for garnish)
Green onion, chopped (for garnish)
For the soup base:
3 cups water
2 tsp dashi powder
4 tbsp soy sauce
4 tbsp mirin
1 tbsp sugar
My Kitchen Tools:
Instructions:
Prepare the ingredients
Slice eggplants into about 1/2 inch pieces
Cut pork belly block into bite sized pieces
Grate ginger
Chop green onion
Pan grill the eggplant
Pan grill the eggplants in sesame oil until softened and lightly charred.
Remove and set aside.
Cook the pork belly and broth
In the same pan, cook the pork belly with a pinch of salt and sake until browned.
Add water, dashi powder, soy sauce, mirin, and sugar.
Bring to a gentle simmer to create a flavorful broth.
Cook the soba noodles
In a separate pot, cook soba noodles according to package directions.
Drain and rinse under cold water to remove excess starch.
Assemble the bowl
Divide the soba noodles into serving bowls.
Pour the hot pork broth over the noodles and top with slices of grilled eggplant.
Garnish with freshly grated ginger and chopped green onions before serving.
Tips & Variations
Make it lighter: Substitute pork belly with thinly sliced pork shoulder or chicken thigh.
Add more veggies: Shiitake mushrooms, spinach, or bok choy pair wonderfully with the broth.
Cold variation: For summer, you can serve the soba chilled and pour the warm broth over right before eating.
